Curry Curry Curry

The curry goes international with a vengeance in this wide-ranging collection of recipes not a few of them originals. Beginning with curried soups (starting inevitably with that hoary Raj relic mulligatawny) Rai goes on to give a good selection of vegetable meat fish chicken and rice-based curries. A bonus to those who find curry-making too time consuming are three basic sauces Persian Mughal and Madras which can be fridge-stored to make an instant curry. Another boon to the harried cook is the clarity with which Rai sets out his recipes-measurements are provided in metric British and American systems and each curry progresses from singlefry (Rai's term for that tricky process of bhunao) masala through follow-up and during cooking masalas to finishing masala and garnish masala... With sections on raitas accompaniments this is a tempting medley of curried concoctions with not only heart but plenty of soul.'